Skinny artichoke dip in fun cucumber cups

Skip the chips and serve a fun appetizer in a cucumber! This is a great way to get that taste you love with a fraction of the calories. Feel free to make it your own and replace the dip with your favorite hummus or guacamole.

I started making these years ago after seeing cucumber cups on Iron Chef. I'm a little embarrassed at the amount of time it took me to figure out how to make these little gems because it couldn't be easier. All you need is a melon baller.

Cucumber cups with skinny artichoke dip

Ingredients:

4 long English cumbers

1/4 cup Greek yogurt

4 ounces cream cheese (fat free for lower calorie)

1/2 cup frozen spinach, thawed and squeezed dry

6 ounces artichoke hearts, drained

1/4 teaspoon hot pepper sauce (plus additional to taste)

1/4 teaspoon garlic powder

Salt and pepper to taste

Directions:

Peel the cucumbers, cut into 1-inch sections.

Use a melon baller to scoop out most of the middle, leaving a good portion of the walls and bottom intact.